1995 Cabernet Sauvignon 3.0

TASTING NOTES

The compelling nose is a mix of mulberry and currant mingled with dried leaves and earth. On the palate, the wine offers a mix of sweet, velvety fruit and dark chocolate. This alluring wine boasts plenty of grip with live tannin structure and a long, beautiful finish.

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$1,255.00

/ 3 L

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RATINGS

Stephen Tanzer, Vinous (June 2016) - 93 points
"Sexy black fruits, dark chocolate, spicecake, exotic herbs and spearmint on the complex, aromatic nose, along with a sexy hint of balsamic cedar. Suave and sweet in the mouth, conveying terrific energy and lift to the nicely delineated flavors of cherry and tobacco leaf. Not a huge wine but boasts lovely concentration and definition, not to mention complexity and ripeness. Tannins are fine-grained and firm without dryness. This classy Cabernet displays lovely balance and intensity without weight, finishing with excellent length and lift."

Robert Parker, The Wine Advocate (Dec. 1998) - 94 points
"Seavey has produced some exceptional Cabernet Sauvignons, and I predict the 1995 (950 cases) will be an unexpected winner in many blind tastings. It is performing even better this year than it did last, hence my elevated score. The color is an opaque purple. The wine displays a fantastic nose of classic black currants intermixed with cigar box and cedar scents. In the mouth, it is full-bodied and backward, but persuasively rich, layered and marvelously well-balanced. There is a deep, sweet mid-palate and explosive ripeness and richness in the long, heady finish. A sleeper pick in this outstanding vintage. It should evolve effortlessly for 20-30 years. Anticipated maturity: 2002-2028."

VINEYARD NOTES

Seavey's sixth estate-produced Cabernet, the 1995, was made from grapes that came from vines planted in several different locations of the south-facing hillside vineyard. Weather extremes marked this vintage including winter floods, spring rains, and a June hailstorm. The growing season began late due to a cold and wet spring. The hot summer decreased berry size, but then a moderate Indian Summer permitted extended hang time leading to rich flavors and deep color. Harvest occurred during the first two weeks of October.

PRODUCTION NOTES

Winemaking style followed classic Bordeaux methods. Harvested at 23.5 degrees Brix, the juice remained in contact with the skins for an average of 25 days and, following malolactic fermentation, the wine was aged in French oak barrels (50% new oak) and then bottled on June 13, 1997.